I cannot say how much zest one fruit yields. This is more of a technique. I needed dried zest for recipe #461844 #461844 and found the store-bought stuff...
Author: gailanng
Author: Gayle Pirie
Author: Tony Litwinko
Author: Bruce Aidells
These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck...
Author: duetfreak
Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for...
Author: Anna Stockwell
Author: Janet Taylor McCracken
Author: James Irby
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink...
Author: Victoria Granof
The beans for this light and lemony first course will need to soak overnight.
Make and share this Asparagus, Halloumi and Pine Nut Salad recipe from Food.com.
Author: Rita1652
Author: Rick Stein
The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.
Author: Nancy Silverton
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are...
Author: ksduffster
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Mustard offers so many ways to zest up low-sodium and low-fat dishes that it's no wonder it is a popular seasoning. In addition to using it with fish,...
Author: Dancer
Author: Bonnie Sanders Polin, Ph.D,